BALSAMIC-ROSEMARY MARINADE
This marinade is perfect for our Mushrooms, Red Peppers, and Beef with Balsamic-Rosemary Marinade kebabs.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 5
Steps:
- In a liquid measuring cup, combine marinade ingredients. Reserve 1/4 cup and pour remaining marinade into a zip-top bag. Add 1 1/2 pounds meat (for 4 people) and toss to coat. Refrigerate. Use reserved marinade to brush over meat and vegetables while grilling.
BALSAMIC-ROSEMARY VINAIGRETTE
Balsamic gets a brief blitz in the blender with rosemary, mustard, and garlic in this quick-to-make dressing that doubles as a marinade.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 3/4 cup
Number Of Ingredients 8
Steps:
- In a blender, combine vinegar, mustard, garlic, rosemary, water, salt, and pepper. Blend until smooth. With machine running, add oil in a thin stream; blend until creamy.
Nutrition Facts : Calories 86 g, Fat 9 g
BALSAMIC AND ROSEMARY LAMB CHOPS
This one was given to me by a girlfriend and be cooked on the barbecue or grill plate. Lamb can be marinated longer, even overnight if desired. Cooking time will vary depending on thickness of chops/cutlets but on average I find about 3 minutes per side will give a slight pink centre and be moist.
Provided by ImPat
Categories Lamb/Sheep
Time 15m
Yield 12 lamb chops, 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine oil, vinegar and rosemary in a bowl, add lamb, tossing to coat in marinade, let stand for 10 minutes.
- Drain lamb, discard marinade. Cook lamb on heated oiled grill plate, uncovered, until cooked as desired.
Nutrition Facts : Calories 616.2, Fat 42.8, SaturatedFat 15.8, Cholesterol 192, Sodium 147.9, Carbohydrate 2.8, Fiber 0.1, Sugar 2.4, Protein 51.1
ROSEMARY BALSAMIC MARINADE
This marinade goes remarkably well with steak.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 3/4 cup, enough for 2 pounds of meat
Number Of Ingredients 6
Steps:
- Whisk together vinegar, oil, garlic, and pepper in a nonreactive bowl. Scatter half the rosemary in a shallow nonreactive dish; arrange meat on top. Cover with marinade; rub gently into meat. Sprinkle with remaining rosemary. Cover; refrigerate for amount of time indicated below, turning meat occasionally.
- Before cooking, remove meat from refrigerator and let it come to a cool room temperature. Wipe off bits of garlic or rosemary; discard marinade. Season with salt and pepper; cook as desired.
ROSEMARY AND BALSAMIC MARINADE
The classic choice of herb to go with this super-simple combination of olive oil and balsamic vinegar is the beautifully fragrant rosemary. But fresh thyme and oregano are good alternatives. Can be used to prepare- 6 Lamb steaks or 4 Beef steaks or 4 Fish fillets or 8 Chicken thighs or drumsticks.
Provided by English_Rose
Categories Meat
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- The marinade- In a shallow, non-metallic dish, mix together all the ingredients except for the honey. (If you are using a vinegar that is not thick, first boil double the amount in a shallow pan for 3-5 minutes until syrupy and reduced, then cool.)
- Season the mixture and add the meat or fish. Rub well all over and cover. For meat, marinate for 2 hours in the fridge or overnight. Fish should be marinated for up to 30 minutes in the fridge; any longer and the acidic vinegar will start 'cooking' the fish.
- To cook Once the fish or meat has been placed on the grill or barbecue, mix the honey in with the excess marinade. Baste the food while cooking; the sugars in the honey will start to caramelise and allow the marinade to adhere to the food like a glaze.
Nutrition Facts :
SEARED PETITE LAMB CHOPS WITH ROSEMARY BALSAMIC REDUCTION
Provided by Food Network
Categories main-dish
Time 45m
Yield 6 hors d'oeuvres servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- In a small bowl, combine olive oil, parsley, rosemary, and garlic. Season with salt, to taste. Set aside.
- Set a 12-inch oven-safe saute pan over medium-high heat. Season the lamb with 1 tablespoon of salt and 1 1/2 teaspoons of the black pepper. Add 1 1/2 teaspoons of the oil to the saute pan and place the lamb, fat side down, in the pan. Sear the lamb until the fat has rendered and the skin is golden brown, about 3 minutes. Continue to cook the lamb, turning to cook evenly on each side, about 2 minutes each side. Baste them with the herb and oil mixture. Transfer the pan to the oven and cook until the lamb is rare, about 5 minutes. Alternatively, you can grill the lamb chops.
- Make the balsamic drizzle while the lamb is cooking: Set a 1-quart saucepan over medium heat and add the remaining 1 1/2 teaspoons of olive oil. Once the oil is hot, add the shallots to the pan and sweat until translucent, about 1 minute. Add the garlic to the pan and sweat for 30 seconds. Pour the balsamic vinegar into the pan and bring to a boil. Add the rosemary and allow the balsamic to gently boil and reduce until only about 1/4 cup of balsamic remains, about 10 minutes. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Remove from the heat and swirl the butter into the pan. Remove the rosemary sprigs before using.
- When the lamb is rare, remove from the oven and let rest for 5 minutes before serving. To serve, slice each double chop in half, and drizzle with the balsamic reduction.
ROSEMARY, GARLIC AND LEMON MARINADE
Provided by Jamie Oliver
Time 15m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Mix everything together and massage on to your chosen meat. Leave the meat in the marinade until your ready to cook it;
GARLIC AND ROSEMARY STEAK MARINADE
Make and share this Garlic and Rosemary Steak Marinade recipe from Food.com.
Provided by Wendys Kitchen
Categories < 4 Hours
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together.
- Pour over steak and marinade as long as possible.
- BBQ and enjoy!
Nutrition Facts : Calories 76.8, Fat 6.9, SaturatedFat 1, Sodium 1006.4, Carbohydrate 2.4, Fiber 0.4, Sugar 0.3, Protein 2.1
ROSEMARY BALSAMIC MARINADE
Categories Rosemary
Number Of Ingredients 0
Steps:
- Whisk together 1/2 cup balsamic vinegar, 2 tablespoons extra-virgin olive oil, 6 coarsely chopped garlic cloves, 6 coarsely chopped rosemary sprigs, and 1/2 teaspoon freshly ground pepper in a shallow nonreactive dish. Makes enough for 2 pounds of meat. Refrigerate until ready to use, up to 3 days.
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- In a sturdy resealable plastic bag, combine the vinegar with 1/2 cup of the olive oil and the rosemary. Add the steak, seal the bag and refrigerate overnight, turning the bag several times.
- Preheat the oven to 425° and bring the steak to room temperature. Heat a grill pan. Remove the steak from the marinade and season with the salt and pepper. Rub the side with the remaining 2 tablespoons of olive oil. Grill over moderately high heat until nicely charred on the top and bottom, about 5 minutes per side. Transfer the steak to a rimmed baking sheet and roast for about 30 minutes, until an instant-read thermometer inserted into the tenderloin (the smaller section) registers 125°. Alternatively, build a fire on one side of a charcoal grill or light a gas grill. Grill the steak over moderate heat for 5 minutes on each side. Transfer the steak to the cool side of the grill, close the lid and cook for 30 minutes longer. Transfer the steak to a carving board and let rest for 10 minutes. Slice the steak across the grain and serve immediately.
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